Tasty and fragrant prunes compote is useful not only to adults, but also children. It has bile-expelling and diuretic property and is very effective at gastrointestinal diseases. Berries of prunes contain sweeteners and cellulose which improve activity of your intestines and are good natural laxative.
It is required to you
- For recipe No. 1:
- 300 g of prunes;
- 700 ml of water;
- 150 g of sugar.
- For recipe No. 2:
- 300 g of prunes;
- 200 g of apples;
- 3 g of cinnamon;
- 200 g of sugar;
- 1 l of water.
- For recipe No. 3:
- 200 g of prunes;
- 100 g of dried apricots;
- 100 g of raisin;
- 200 g of sugar;
- 1 l of water.
Instruction
1. Recipe No. 1. Touch prunes: put away dry garbage, separate the spoiled, immature berries from bulk and destem. Fill in fruits with warm water and leave for 15-20 minutes. Then carefully wash a baking plate with flowing water. (Volume 1.5-2 liters) pour 700 ml of water into the enameled pan and bring to the boil. Fill up sugar in the boiling liquid and you cook on slow fire of 5-7 minutes, periodically stirring slowly. Add prunes to a sugar syrup and you hold on fire of 17-20 more minutes. Disconnect ready compote, let's it infuse within an hour and give to a chilled table. Add to a glass with compote a slice of a fresh lemon or several leaves of mint.
2. Recipe No. 2. Pour water into the enameled pan and heat to a boiling point. Put the washed-up and touched prunes in a colander and lower in the boiling liquid for several minutes (3-5) until at it the thin skin begins to burst. Take out a colander with berries from boiled water and lower in a pan with cold water for 5-7 minutes. Then husk with prunes and, cutting it on two halves, remove stones. In the enameled pan bring to the boil water liter. Fill up sugar in boiled water and, periodically stirring slowly, you cook for 5-7 minutes, having lowered fire to a minimum. Add the prepared halves of prunes to a sugar syrup and leave on fire for 10-15 minutes. Wash up a baking plate flowing water apples. Cut them on two halves and remove a core, clean with a thin layer a thin skin. Then divide each half into 4-5 parts. Add the apples prepared thus to prunes and you cook 7-10 more minutes. In several minutes until ready add cinnamon to a pan. Disconnect ready compote, and before giving to a table, let's it infuse within 40-50 minutes.
3. Recipe No. 3. Several times well wash out prunes, dried apricots and raisin in warm water, destem and wet in warm water for 5-7 minutes (separately from each other). Weld a sugar syrup in the enameled pan and, having added to it prunes, leave on slow fire for 12-15 minutes. Fill up raisin in a pan and you cook 5-7 more minutes. Further add dried apricots and you hold on fire 2-3 more minutes. Disconnect ready compote and set aside aside not less than for an hour.